Oxford Local Bread

The website for the Oxford Bread Group

Flower

Contact

OBG Activities

 The OBG will hold bread tasting evenings, seminars and work parties throughout the year. Members and the public can keep in touch with the club, and follow the progress of the crop from which their bread will be baked.

Join the Oxford Bread Group

 If you are interested in buying OBG bread but wish to taste it before you join, please email us at info@oxfordlocalbread.org

 If you would like to join the OBG and order one or more loaves each week, please send your name and contact details to the OBG at order@oxfordlocalbread.org  

Prices and delivery

 Our large (800g) OBG loaf costs £2.50 and a 400g loaf costs £1.50.

In order to minimize administration costs, members are asked to join the club for a minimum of three months (12 loaves), which requires payment in advance of £30/quarter (with flexibility for holidays). At present, bread is baked twice a week and delivered to drop-off points (‘hubs’) in Oxford and the region for collection. The number of drop-off points will expand as OBG membership grows.

Our Vision

 The Oxford Bread Group would like everyone in the Oxford region to be able to eat tasty, healthy, and sensibly priced bread that is grown locally in an ecologically sustainable manner.

 At present, OBG bread is available only to members. By creating a buying group of committed consumers, the financial risks of growing wheat and baking bread are greatly reduced. We hope to gradually expand our activities to supply bread and other local baked products, to supply schools, community organisations and select retail outlets as well as members. Wherever possible we use established distribution systems (eg. vegetable box schemes, food

co-ops, delivery to workplace hubs, etc.) in order to minimize distribution costs and our carbon footprint.

All of the profits from the sale of OBG bread and flour will be used to support our ‘local bread from local grain’ project, and extend the range of products available to members.